Santa Fe Style Beef Enchiladas
Source of Recipe
bigoven.com
List of Ingredients
3 pounds boneless beef
16 ounces canned tomatoes
1 cup onion
1 teaspoon garlic
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
4 ounces canned diced mild green chiles
1 cup cream
12 ea corn tortilla
1 cup jack cheese
1 cup cheddar cheese
1/2 cup sour cream
1/2 cup sliced pitted black olive
1/4 cup scallions Recipe
Combine beef, tomatoes, onions, garlic, salt, cumin, and coriander in a large saucepan, over a moderate flame. Heat to a boil , reduce heat, cover, and simmer for 2 hours, until tender. Remove from heat, cool. Remove beef, separate into shreds with a fork, set aside reduce liquid to 2 cups. Stir in chiles and pour into a 9x13x2-inch baking dish. Heat cream in a skillet, over a medium flame. Soften tortillas in heated cream, 1 at a time. Place 1/3 cup beef onto each tortilla. Rollup and place into baking dish. Top with grated cheeses, pour remaining cream over all. Bake @ 375 degrees for 25-45 minutes. Remove from oven and allow to stand before cutting. Garnish with sour cream, olives, and scallions.
Grove tips: We first made this 9/22/03...very good. We used a flank steak and found that liquid needed to be added near the end of boiling the meat (maybe a can of beer or cup of beef broth). We also used a smaller baking dish.
The beef broth is a definite plus.
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